Garden Recipes
picture from BBC Good Food
Thanks to S for the suggestion to share recipes that use up your summer bounty (comment found in my last post). I’ve selected my top 5 summer produce picks and selected a favorite recipe for each ingredient. I’ve also posted my favorite summer squash recipe, inspired by my trips with D to the South. Whether your garden is overflowing or you over-bought at the farmer’s market, these recipes are tasty, easy, and trusted. Enjoy!
Asparagus
Baby Greens
Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs
Rasberries
Tomatoes
Summer Squash
And finally, a recipe of my own:
My Yellow Squash Casserole
Ingredients:
3 medium yellow squash, sliced into 1/4-inch thick disks
3 c. whole milk
2 tbsp butter, plus extra to coat casserole dish
salt, to taste
1/3 c. Bread crumbs (I prefer the italian seasoned ones here)
1/2 c. Parmesan cheese, divided into 1/4 c. and 1/4 c. portions
Method:
1. Preheat oven to 400 degrees. Place a medium-sized pot on the stove, add the milk, a pinch of salt and sliced squash to it, and bring to a simmer over medium-high heat. Simmer 5 minutes until squash are tender. While squash simmers, butter a small- to medium-sized casserole dish.
2. Turn off heat under pot, drain most of the milk (let’s say, leave 1/2 cup milk in the pot- this isn’t an exact science though), stir in 1/4 cup parmesan and transfer entire mixture into the casserole dish.
3. Top the mixture with the bread crumbs, then with the remaining 1/4 cup of parmesan. Dot the top with the 2 tbsp butter and place in the hot oven for 30 minutes, until the top is golden brown. If the top begins to get too brown, cover it with foil and continue cooking for the remaining time. Enjoy!
-M
October 22nd, 2008 at 7:16 pm
Nice article. Thanks.
Eugene